100 ml/3 1/2 fl oz olive oil, plus extra for brushing 800 g/1 3⁄4 lb porcini 1 sprig fresh flat leaf parsley, chopped
1 clove garlic, chopped
soft part of 2 bread rolls, crumbled
salt and pepper


1.Preheat the oven to180°C/350°F/GasMark4. Brushanove11proof dish with olive oil. Separate the porcini caps and stems and clean, wash and dry both.
2.Pour 5 tablespoons of the olive oil into a bowl and season with salt and pepper. Add the porcini caps and leave to marinate.
3.Mix together the parsley, garlic, breadcrumbs and remaining oil in another bowl. Take the porcini caps out of tl1e marinade, place on a rack and put in the oven briefly to dry.
4.Chop tl1eporcini stems, place in the prepared dish, place the caps,gill sideup,on top and sprinklewith the breadcrumb mixture.Drizzle with a little of lhe marinade. Bake for 10 minutes.

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